Grimes, William (22 de julio de 1998). «First a Little Something from the Chef ... Very Very Little». The New York Times. Consultado el 1 de noviembre de 2009. «The predinner treat known as an amuse-bouche, or amuse-gueule, used to be a throwaway, a complimentary palate pleaser, to translate the term, which was put before the diner to make a good impression. Recently, however, like a bit player with big ideas, it has begun to hog the stage».
Clark, Melissa (30 de agosto de 2006). «Tiny Come-Ons, Plain and Fancy». The New York Times. «In the long history of cuisine, amuse-bouches (also called amuse-gueules) are relative newcomers, entering into fashion during the salad days of nouvelle cuisine and gaining in prominence and complexity ever since. Before that, said the chef Jean-Georges Vongerichten of Jean Georges (which serves a stunning, ever-changing array of amuse-bouches), fancy French restaurants presented simple canapés and hors d'oeuvres like smoked salmon sandwiches and gougères with drinks».
